Chop the bell peppers and onions into small strips.
In a large pan, heat one tablespoon of coconut oil slightly over medium heat.
Once hot, add in the peppers and onions. Cover and cook for 4-6 minutes.
Sprinkle ¾ of the seasoning over the peppers. Cook another two minutes tossing to coat.
Remove from pan and set aside.
Keep the pan on the burner and add remaining oil.
Place the chicken and the remaining seasoning over the chicken and toss to coat (one to two minutes).
Assemble to bowls: place the rice on the bottom and top the bowl with corn, peppers, tomatoes and chicken.
Serve with toppings of choice
In order to make these bowls a 30-minute meal, you need to cook the rice and chicken ahead of time. If you’re short on time or spices, you can definitely use a store-bought taco or fajita mix.Use cauliflower rice to make this recipe paleo and whole30 approved.Try the following toppings and see what you like best: